Scones
Servings: 8
Ingredients
240g all purpose flour
5g baking powder
¼ tsp baking soda
3g salt
64+4g sugar, separated
112g unsalted butter, frozen
1 egg
120g sour cream
Optional:
99g dried blueberries
chocolate chips
Directions
Preheat the oven to 400°F; adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
In a food processor just mix dry ingredients and frozen butter (cut in pieces) in the processor, process it for a few seconds until well blended.
Add wet ingredients and pulse it until well blended, add raisins or any other fruits or chips you like, just pulse it a couple of times to mix.
The batter needs to be well mixed but do not try to get it smooth – scones are supposed to look crumbly.
Place dough on a lightly floured surface and pat into a 7-8 inch circle, about ¾ inch thick.
Sprinkle it with some sugar.
Cut into 8 equal triangles; place on the prepared baking tray, about 1 inch apart.
Bake scones in the preheated oven until golden, about 15-17 minutes. Cool for 5 minutes; serve warm or at room temperature.
Notes
Refrigerating: store the cooled scones in an airtight container at room temperature for up to two days or in the fridge for up to one week.
Freezing: flash freeze the scones on a baking sheet for a few hours or up to overnight. Transfer the frozen scones to a freezer-safe container and freeze for up to three months. Thaw in the refrigerator overnight or at room temperature for a few hours.